🥘 Creamy Chicken Hashbrown Casserole
👩🍳 Servings: 6–8
🕒 Prep Time: 15 min | Bake Time: 45–50 min
🧾 Ingredients:
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3 cups cooked, shredded chicken (rotisserie works great)
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1 (30 oz) bag frozen hash brown potatoes, thawed
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1 (10.5 oz) can cream of chicken soup
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1 (8 oz) container sour cream
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1 ½ cups shredded cheddar cheese (plus more for topping)
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1/2 cup milk
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1/4 cup melted butter
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
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Optional topping: crushed cornflakes, Ritz crackers, or French fried onions
🧑🍳 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large mixing bowl, combine:
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Cream of chicken soup
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Sour cream
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Milk
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Melted butter
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Seasonings (garlic powder, onion powder, salt & pepper)
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Stir in:
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Shredded chicken
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Shredded cheese
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Thawed hash browns
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Mix well until everything is evenly coated and combined.
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Pour mixture into prepared baking dish and spread evenly.
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Top with extra cheese (and crushed crackers or cornflakes if desired).
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Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbly.
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Let rest for 5–10 minutes before serving.
🔁 Variations:
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Add chopped cooked bacon or diced ham.
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Mix in green onions, diced bell peppers, or broccoli for color and freshness.
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Use cream of mushroom or cream of celery soup for a flavor twist.
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Make it spicy with a dash of hot sauce or a few spoonfuls of jalapeños.
🍽️ Serving Suggestions:
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Serve with a crisp green salad or steamed green beans.
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It’s great as a brunch, dinner, or leftover lunch.
Would you like a crockpot version, a gluten-free substitute, or a make-ahead freezer version of this casserole?